11 Best Spring Vegetables to Plant Right Now
If you want fresh flavors, crunchy produce, and nutrient-packed dinners, you can't go wrong with spring vegetables. Maturing quickly and typically ready to harvest in under 3 months, these crops are a must-have in your vegetable garden. Gardening expert Madison Moulton lists 11 spring vegetables to plant now.
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In the battle between the seasons, I think spring definitely wins when it comes to vegetables. Spring vegetables have an unbeatable fresh flavor and delicious crunch, a great way to wake up after a long winter. Many also mature quickly and are ready for planting now, primed to harvest in just a couple of months.
Whether you’re an avid home cook or not, it’s hard to deny the improvement in flavor that comes with growing your own vegetables. To start an abundant spring garden that will provide produce until summer, plant one of these 11 classic spring vegetables.
Broccoli
Broccoli is a quintessential spring vegetable with impressive nutrient density. It’s incredibly versatile, suitable for roasting with other vegetables or chopping into fresh salads. Planting in spring will yield a harvest in just under 2 months, with the exact time depending on the variety.
There are many interesting varieties to choose from, each with slightly different characteristics. ‘Waltham 29’ is a classic choice, ready to harvest in 75 days, or you can opt for a quicker maturing variety like ‘Di Cicco’, an Italian classic. For a pop of color, choose a purple variety like ‘Burgundy‘, known for its tender texture and impressive flavor.
Broccoli prefers cooler temperatures, making now an ideal time to plant this spring vegetable. In milder climates, broccoli can continue to grow into summer until temperatures rise too high. The ideal sowing window is 4 to 6 weeks before the last frost, indoors or out. If you’ve missed that window, you can also sow again when temperatures drop in late summer for a fall harvest.
Cabbage
Cabbage is another brassica classic everyone should try growing at least once. While it may take a while for the dense heads to form, you’ll have plenty to work with in the kitchen come harvest time. Luckily, this spring vegetable is also ideal for preserving, extending your harvest far beyond this season.
If you want to harvest as early as possible, look for a cabbage variety that matures quickly, like Napa cabbage or ‘Copenhagen Market’. Other varieties, such as ‘Caraflex’ and ‘Red Acre‘, may take two and a half months to mature or longer. However, it is possible to harvest by the end of spring if you plant at the right time and live in a suitable climate.
Like all brassicas, cabbages thrive in cold weather and do not appreciate heat. If you live in a warmer climate, it’s better to wait until fall to ensure the cabbage has enough time to form dense heads. For those in cooler climates, start indoors around six to eight weeks before your last frost date. Alternatively, plant four to six weeks before the last frost outdoors.
Cauliflower
We can’t mention broccoli and cabbage without the final member of this classic brassica trio, cauliflower. If you plant cauliflower seeds early enough, the heads will begin maturing around late spring, ready for the transition to summer.
Varieties like ‘Snowball Y‘ and ‘Twister‘ take just under 3 months to mature. Romanesco, which is technically not a cauliflower but somewhere between broccoli and cauliflower, takes a little longer. However, if you’re willing to wait, the unique texture and shape are well worth it.
For greater control over the growing environment, indoor sowing in trays is recommended, starting around 4 to 6 weeks before your average last frost date. Those in very warm climates should wait until fall, as planting now likely won’t give the cauliflower enough time to mature and form heads before temperatures rise, negatively impacting growth.
When sowing indoors, use heat mats and grow lights to create the ideal germination environment. The best soil temperature for germination is 70°F to 85°F. After germination, cauliflower prefers cooler temperatures around 60°F.
Spinach
There’s a reason you’ll see spinach in just about every spring vegetable dish. This leafy green thrives in the cooler temperatures of early spring and matures incredibly quickly, likely one of the first crops you’ll harvest when planting at this time. The leaves are ready to pick in just under a month, or you can harvest slightly earlier to use the tender young leaves as baby greens.
Spinach is known for its nutrient density and great flavor, complementing any dish. I like to toss it into leaf mixes for salads or cook it alongside other spring vegetables (peas are a great choice) for a fresh pasta dish.
These spring vegetables generally don’t like to be disturbed, so direct sowing outdoors is recommended. Even if you live in a colder climate, spinach can handle temperature dips. It’s ready to plant 4 to 6 weeks before your average last frost date. As long as the soil temperature is above 40°F, you can get spinach in the ground now. Continue to sow every 3 weeks for a continuous harvest.
Arugula
For a green with a little more of a kick, arugula is a great spring vegetable to plant now. Gardeners often pick versatile leafy greens like spinach and lettuce before arugula, but there is no green with more impressive flavor, adding a wonderful fresh crunch to your spring salads.
Like spinach, arugula also matures quickly, ready to pick in around 25 days, depending on the variety. For an even quicker harvest, you can grow baby greens indoors, ready to pick in just 20 days. Different varieties have different leaf shapes, adding texture and interest to your dishes. ‘Astro’ has a flatter and narrower leaf, while ‘Rocky’ has a more jagged and ruffled shape.
If you have the space, try planting several varieties for added interest in the garden and in the kitchen. Arugula loves the cold. Sow it outdoors 2 to 4 weeks before your average last frost date, as long as the soil is workable.
Plant these as early as possible, as arugula bolts quickly in hot weather. If yours do bolt, don’t forget the flowers are also edible and delicious.
Lettuce
Lettuce is a staple of cool-season gardens for good reason. It’s one of the easiest vegetables to grow and doesn’t take up much space compared to larger crops. It’s also versatile in the kitchen and can be picked throughout the season as needed. If you need a crunch in your salads or sandwiches, planting lettuce is an easy and low-maintenance way to achieve that.
Depending on when you want to harvest, there are plenty of different varieties to choose from and ways to plant. For a quick harvest, pick a leaf lettuce variety and sow seeds close together, trimming the baby greens for immediate use. If you’re waiting for heads to form, they will be ready to pick closer to the end of spring.
Choose a variety based on your flavor preferences and whether you want a pop of color in your vegetable garden. For example, you can plant ‘Marvel of Four Seasons’ butterhead lettuce for a textured pop of burgundy color, or stick with a classic ‘Ice Queen’ crisphead lettuce, known for its fresh flavor and high water content. For smaller spaces, you can also plant a variety like ‘Little Gem’ in gaps between other crops in your vegetable garden.
Direct sowing is generally best when the soil is workable. But if the soil is not workable and you need a head start, you can sow indoors in trays now.
Kale
Kale is generally known as a fall or winter vegetable. But if you live in a cooler climate, the conditions of early spring make it a great time to plant. Like the previous greens, you can harvest early as baby greens for a more tender leaf or wait until they mature for a larger harvest ideal for cooking.
Planted in early spring, you can start harvesting this season and into summer until temperatures rise too high. In cooler zones below 7, start indoors in trays to give you greater control over soil temperature. Kale requires warmth to germinate (around 75°F). Once seeds have germinated and the roots have developed, they will become more cold-tolerant, appreciating soil temperatures between 50°F and 80°F.
If you live in zones 8 or 9, it’s better to direct sow outdoors when planting this spring vegetable. In zones 10 and up, rather wait until fall.
Peas
Peas are by far my favorite spring vegetable and the one I associate most with this season. The combination of delicious flavor and tasty crunch makes them a must-have in any spring salad.
This season is a great time for peas because they thrive in cooler temperatures. Snap or snow peas can be direct sown as soon as the soil can be worked. This method works best as peas do not respond well to root disturbance.
If you live in very cold zones (4 and lower), it is possible to start indoors this month to transplant outdoors later. In that case, sow in biodegradable pots to avoid handling the roots during transplanting.
At planting time, install a trellis to allow them to climb as they grow. Installing it at the same time as you plant will avoid damaging the roots later on. My favorite use for peas is in a classic Primavera pasta dish, paired with fresh herbs and your selection of spring vegetables.
Beets
Many of the previous entries are appreciated for their fresh flavors, but there are still many root vegetables primed for roasting this season, great for hearty dishes on cooler spring evenings. Beets are one of the first you should consider planting, as they mature quickly, don’t take up much space, and are packed with flavor and nutrients.
Gardeners in zones 6 and above can direct sow beets now, as these spring vegetables can be planted up to a month before your expected last frost. As long as the soil is above 50°F, you shouldn’t have any problems with germination.
For an extra pop of color, choose one of the beet varieties with unique colors, like the yellow and orange ‘Touchstone Gold’ or the striped ‘Chioggia‘ beets. Even if you choose a classic red variety like ‘Detroit Dark Red’, you’ll find plenty of ways to use these delicious spring vegetables in your dishes.
Radish
Another root crop to consider planting now, especially if you’re an impatient gardener like myself, is spring radishes. Spring radishes grow incredibly quickly (in just about a month) and are among the quickest vegetables to mature this season.
They may be small, but radishes pack a flavor punch. You don’t need many to impart flavor, and they don’t take up much space in the garden, making them ideal for squeezing in gaps between other crops.
Fresh spring radishes are available in a range of interesting varieties. ‘Cherry Belle’ is known for its mild flavor and impressive frost tolerance. For something more colorful, you can go for ‘Easter Egg Blend’, which is a mix of red, white, pink, and purple radishes. If you want something larger than regular spring radishes, try ‘Crimson Giant’, which has a mild flavor perfect for eating fresh.
Bunching Onions
Another spring vegetable great for adding flavor to any dish is bunching onions, also called scallions, green onions, or aptly, spring onions. They have a milder and slightly sweeter onion flavor that enhances dishes without overpowering.
Varieties like ‘Tokyo Long White’ are great for planting now and will be ready to harvest in 65 days. As they are quite cold-tolerant, you can sow these as soon as the soil can be worked when temperatures are above 45°F.
It is also possible to start seeds indoors 8 to 10 weeks before your average last frost date, depending on your region. Continue sowing every 2 to 4 weeks to ensure a continuous supply of delicious spring onions throughout the season.
